Prepare the Tomatoes: Wash and remove any stems from the green tomatoes. Cut them into slices or wedges, depending on your preference and how you plan to use them.
Sterilize the Jars: Sterilize your canning jars and lids by placing them in a large pot of boiling water for about 10 minutes. Remove carefully and allow them to air dry.
Make the Brine: In a separate pot, combine the vinegar, water, and salt. Bring it to a boil, stirring occasionally to dissolve the salt. Once the brine has boiled, remove from heat.
Pack the Jars: Carefully pack the prepared green tomatoes into the sterilized jars, leaving about 1/2 inch of space from the top of the jar. You can add garlic cloves, herbs, and peppercorns as you layer the tomatoes for additional flavor.
Pour the Brine: Using a ladle and funnel, pour the hot brine over the tomatoes in the jars, ensuring they are fully submerged. Leave the same 1/2 inch of headspace.
Seal the Jars: Wipe the rims of the jars to remove any debris, place the lids on tightly, and seal with the metal rings.
Process in a Water Bath: Submerge the jars in a boiling water bath for about 15 minutes to ensure they are sealed properly. Make sure the water covers the jars by at least an inch.
Cool and Store: Remove the jars from the water bath using tongs and let them cool completely. Once sealed, store them in a cool, dark place. Allow the tomatoes to sit for at least two weeks before using for the best flavor.
